f a small knife. Turn back
the skin of the neck, loosening it with the finger and thumb, and draw out
the windpipe and crop, which can be done without making any cut. Now cut a
slit in the lower part of the fowl, the best place being close to the
thigh. By working the fingers in slowly, keeping them close to the body,
the whole intestines can be removed in a mass. Be especially careful not
to break the gall-bag, which is near the upper part of the breastbone, and
attached to the liver. If this operation is carefully performed, it will
be by no means so disagreeable as it seems. A French cook simply wipes out
the inside, considering that much flavor is lost by washing. I prefer to
wash in one water, and dry quickly, though in the case of an old fowl,
which often has a strong smell, it is better to dissolve a teaspoonful of
soda in the first water, which should be warm, and wash again in cold,
then wiping dry as possible. Split and wash the gizzard, reserving it for
gravy.

DRESSING FOR POULTRY.

One pint of bread or cracker crumbs, into which mix dry one teaspoonful of
pepper, one of thyme or summer savory, one even tablespoonful of salt,
and, if in season, a little chopped parsley. Melt a piece of butter the
size of an egg in one cup of boiling water, and mix with the crumbs,
adding one or two well-beaten eggs. A slice of salt pork chopped fine is
often substituted for the butter.

For _ducks_ two onions are chopped fine, and added to the above; or a
potato dressing is made, as for geese, using six large boiled potatoes,
mashed hot, and seasoned with an even tablespoonful of salt, a teaspoonful
each of sage and pepper, and two chopped onions.

_Game_ is usually roasted unstuffed; but grouse and prairie-chickens may
have the same dressing as chickens and turkeys, this being used also for
boiled fowls.

ROAST TURKEY.

Prepare by cleaning, as in general directions above, and, when dry, rub
the inside with a teaspoonful of salt. Put the gizzard, heart, and liver
on the fire in a small saucepan, with one quart of boiling water and one
teaspoonful of salt, and boil two hours. Put a little stuffing in the
breast, and fold back the skin of the neck, holding it with a stitch or
with a small skewer. Put the remainder in the body, and sew it up with
darning-cotton. Cross and tie the legs down tight, and run a skewer
through the wings to fasten them to the body. Lay it in the roasting-pan,
and for an eight-pound turkey a